Caramel flan

Name: Caramel flan
Prep time: 20 min
Cook time: 55 min
Total time: 345 min
Yield: 4
Cuisine: Tchad
Ingredients: 500 ml pasteurised whole milk; 150 g beaten eggs without shells, about 3 medium eggs; 80 g sugar: 40 g for caramel and 40 g for custard; 20 ml water for caramel; Hot water for the water bath, excluded from dessert

🍮 Egg and milk caramel flan, called hallou in a Chadian culinary account.

Ingredients

500 ml pasteurised whole milk
150 g beaten eggs without shells, about 3 medium eggs
80 g sugar: 40 g for caramel and 40 g for custard
20 ml water for caramel
Hot water for the water bath, excluded from dessert

Preparation

Preheat conventional oven to 160 °C. Set out four heatproof 180–200 ml ramekins and a large baking dish. Heat 40 g sugar with 20 ml water to amber caramel without touching it. Carefully divide between ramekin bases.

Heat milk without a strong boil. Beat 150 g eggs with remaining 40 g sugar without much foam. Gradually stir in hot milk and strain into a pouring jug.

Divide among ramekins, place in baking dish and pour hot water around to halfway up sides. Bake about 40–50 minutes: edges set, centre slightly wobbly with no raw liquid; check at least 72 °C in centre.

Carefully remove ramekins from bath and cool about 30 minutes. Refrigerate at 4 °C or below for at least 4 hours, allowing no more than 2 hours out of refrigeration after cooking.

Run a thin blade around chilled edges, cover with a plate and invert to unmould with caramel. Serve one per person. Reference: 20 preparation, up to 55 cooking including caramel and milk heating, 270 cooling, total 345 minutes.